Ethiopian Lamb Curry

Ethiopian Lamb Curry.jpg
  • Prep time:1 hour
  • Cooking time:2-3 hours
  • Recipe serves:2-3

Made with cheaper cuts of boneless lamb, this slow-cooked staple of an Ethiopian home is a kicky blend of Berbere spices and winter vegetables. Berbere spice blend gives this curry depth, fragrance and a fiery kick....along with a gorgeous rich deep mahogany colour. Combined with dates, onions, garlic all sautéed in grass fed butter with fresh bay leaves and organic tinned tomatoes, sweet potato and a splash of ACV for gorgeous depth and acidity!! One of the best things about making a curry from scratch....is that now its been transferred to a low oven to slow cook and forget about for about 2-3 hours All your hard work is now done and the house is smelling fragrant and warm! For a unique flavour journey to the streets of Africa - try this A.M.A.Z.I.N.G family friendly curry :) xox

Ingredients

  • 1 onion
  • 25 grams of butter or ghee
  • 4 cloves of garlic, smashed
  • 1 inch piece of root ginger, finely chopped
  • 2 Tablespoons of Berbere spice blend http://www.thegreenkitchen.co.nz/recipes/sides/berebere-ethiopian-spice-blend/
  • 500g boneless lamb, diced
  • 1 can of organic tomatoes, chopped
  • 1 cup of bone broth or stock of your choice
  • 2 fresh bay leaves
  • 1 cinnamon stick
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 1/2 cup dried pitted dates, chopped
  • 4 Tablespoons of Apple Cider Vinegar or lemon juice or wine
  • Salt and pepper to taste
  • Fresh mint, yoghurt and extra chilli to serve
  • Either millet or cauliflower rice would be awesome!

Method

  1. Preheat oven to 140C
  2. On a high heat (in an oven proof dish or fry pan) brown your lamb in batches. Set aside.
  3. On a medium heat, melt butter or coconut oil in a heavy based pan and fry onions for a few minutes till the are softening then add garlic ginger and dates. Now add your berbere spice blend to combine.
  4. Now begin adding your tomatoes, bone broth or stock, ACV, bay leaves and sweet potatoes.
  5. Add to your lamb back to the mix and place in oven for 2-3 hours. All your hard work is now done :)
  6. Taste and adjust to your liking with more salt and pepper, vinegar, chilli etc